Inside of making a fast raising of the bun dough it fitted better into my time frame to make this bun dough using cold raising letting the dough stand night over, actually 12-16 hours. Therefore I reduced the yeast amount significantly from 50 g fresh yeast to 10 g yeast. Do the dough raising according to what fits your calender the best.

The way that these buns are made reminds me very much about the Shrovetide buns, which we Danes eat in February.

Buns with rhubarb compote: - 15 buns

550 g wheat flour

175 g butter

10 g fresh yeast

250 g milk

1 egg

½ teaspoon salt

50 g light syrup

200 g rhubarb - 1-2 cm pieces

1 vanilla pod & corn

125 g marcipan - grated

25 g butter

Start by making the rhubab compote. Place the rhubarb pieces in a small cooking pot.

Heat up the rhubarb, until they release their water.

When add in the vailla pod, vanilla corn and sugar.

Let the rhubarb compote boil gentle for 10 minutes, until the rhubarb pieces are soft.

Remove the rhubarb compote from the heat, stir in the butter and grated marzipan. Stir until the butter is melted.

Store the rhubarb compote cold for later use.

Blend by the butter and wheat flour together using your hand until the consistency is grainy.

Stir the fresh yeast into the milk.

Add the egg, salt and syrup into the milk-yeast liquid.

Add this liquid phase into the flour mass, knead the dough together using a stand-alone mixer, mixing on speed 2-3 for 10 minutes.

Let the dough raise cold for 10-16 hours.

Divide the bun dough into a weight of 75 g each.

Flatten the bun dough into a square.

Place a big teaspoon full of rhubarb compote on top of the dough.Cover the rhubarb compote with dough.

May 29, 2016

As the sweet finishing touch for the birthday lunch I served a cheese cake with white chocolate and rhubarb. I have used a recipe from the magazine "Isabella's issue 03/2015" as starting point for this cheese cake.

If you remove the water part of the rhubarb compote, there should be no need for addition of pectin or starch. The rhubarb is giving off plenty of water in connection with the cooking.

Cheese cake with white chocolate and rhubarb:

100 g butter - melted

175 g Digestive biscuit - crushed to finer powder

100 g rhubarb - cut in 1-2 cm

100 g water

100 g sugar

½ teaspoon pectin

100 g strawberries - cut in quarters

4 leaves of gelatine

75 g white chocolate - medium chopped

75 g sugar

2 eggs pasteurised

250 g mascarpone

250 g dairy whipping cream, 35-40% fat

2 tablespoons lime juice

Mix the melted butter and crushed Digestive biscuit together in a mixing bowl.

Press this butter-biscuit mix together as a bottom layer of a spring form, 20-22 cm in diameter.

Cook up the water, sugar and rhubarb pieces in a smaller cooking pot.

Bring the rhubarb compote to the boil.

Stir in the pectin in to the rhubarb compote. Cook until the rhubarb pieces are soft.

Remove the rhubarb compote from the heat, mix in the strawberry pieces. Cool down this rhubarb compote.

Place the gelatine leaves in a bowl with cold water for minimum 10 minutes.

Melt the white chocolate over a water bath.

Whip the sugar and eggs into a foamy mass.

Whip in the mascarpone into the sugar-egg mass.

Melt the gelatine leaves over a water bath.

Stir the melted gelatine into the lime juice.

Whip the dairy whipping cream in a stiff foam.

Add the melted white chocolate into the mascarpone-egg-sugar mix.

Add the lime juice-gelatin mix, while whipping.

Gentle stir the whipped cream.

Pour the cheese cake mix into the spring form on top of the biscuit bottom layer.

Pour the rhubarb-strawberry compote on top of the cheese cake base.

Store the cheesecake cold in the refrigerator cold for minimum 3 hours or night over.

May 28, 2016

After the birthday lunch it was time for the birthday coffee for my rowing friends. The three key element for a traditional Danish birthday coffee is bun being spread with plenty of butter and cream cake served together with hot chocolate. Hot chocolate or chocolate milk has NEVER on my list over favourite food stuff !!!! I really dislike the taste of hot chocolate/chocolate milk. And I still remember my dislike, when I was served this at other children´s birthday as a kid :-(

I had selected rhubarb as theme for this birthday coffee, as my rhubarbs are doing the best to take over mu little garden, so I am doing my best to control them ! So instead of the usual bun served with butter and jam, I served a buns with rhubarb compote as filling.

Continuing with the rhubarb the guests enjoy with rhubarb cake, where I actually had to make all the components of the cake twice !!!! After I had add all the three components together in the baking tray I decided to eat some of almonds, while I was chopping some almonds as the final touch. The almonds, which I had been using tasted really foul !!! Luckily I had some another portion of almonds, so I could remake all the cake components. On top of the cake "disaster" I also got home 1 hour later than expected, as my car battery was completely flat, so it had to be changed. So all in all it was a bit stressful !

The classic element for a birthday coffee in form of the cream cake, which time with a filling of cream part with white chocolate and fruit part of rhubarb compote and sugar glazing made from rhubarb cordial and icing sugar.

To fill the last hole in the stomachs of my guests I served some oat cookies with a small rhubarb piece as decoration.

I received some very nice birthday gift in form of a crime, some me tea light holder for the garden and a very interesting gin (sloe gin), which I really are looking forward to enjoy. Thank you very much to my rowing friends for some great gifts and your excellent company :-)

May 25, 2016

Great tasting and very easy to prepare snack, which you could serve as either a small starter or as a snack together with drinks.

I used ready-to-use puff pastry dough, as I had some many more thing to prepare for my birthday lunch. So do, what it most easy for you making your own puff pastry dough or using ready-to-use dough.

As nuts I used pecan nuts as I could not locate any walnuts in my kitchen, while making this snack. So again use pecan, walnuts, hazel nuts, pine kernels and what ever you have in your kitchen cupboards.

Small puff pastry pies with goat cheese: - 7 small pies

200-300 g ready-to-use puff pastry dough

100 g fresh goat cheese

2 tablespoons honey

14 needles of fresh rosemary

40 g pecan nuts - medium chopped

Heat up the fan oven to 190'C.

Use a large tumbler glass to cut 7 circles of the puff pastry dough. Cover each hole in a muffin form with this circle of puff pastry dough.

Place a slice of fresh goat cheese into each muffin form covered with puff pastry dough.

Sprinkle each slice of goat cheese with 2 needles of fresh rosemary.

Place the honey (1/4 teaspoon of honey) on top of the goat cheese.

Finally added the chopped pecan nuts as topping of each small pie serving.

May 24, 2016

I was celebrating my birthday last Sunday with a lunch for my good girl friends.

As table decoration I used a selection of my many green vases incl my latest addition from the Whit market at Trapholt.The flower input for the vases forget-me-not going at the boarders of one neighbour´s garden, while the lilac has picked in another neighbour's garden, while she was not at home !

As usual the the local garden lion needed to rest on the dining table just before, I laid the table :-) I did not serve the cat for the guests !

I will be sharing the various recipe from this birthday lunch in the very near future.

The second starter was patty shells with a filling of carrots, asparagus and scrimps.

As the more filling part of the lunch I served pirog with vegetable filling, tortillas with chicken, rhubarb compote, boiled potatoes, steamed asparagus, fresh cucumber and radish and cream-lemon dressing. The bread part was the great tasting Manitoba bread with maple syrup.

May 22, 2016

May is a busy birthday month in the family. First my mother celebrates her birthday and 3 weeks later on it is time for my own birthday.

Therefore plenty of guests find their way to my home either for dinner or coffee. And this year I have selected a theme for my birthday coffee, as the rhubarbs more or less have concurred my tiny kitchen garden area in my little park.

So all the thing, which I will for the upcoming birthday coffee with contain rhubarb, so I hope my guests are rhubarb fans like me !!!

Meanwhile the garden lion has found a new spot for taking a nap in the garden :-)

May 16, 2016

In order to celebrate the arrival of Spring I decided to have a cooking pot bread with a twist of ramson. I found less ramson flavour, when I was expected as starting point. So perhaps it would be better just to serve a cooking pot bread with ramson oil and ramson salt ?

May 15, 2016

The Christmas fair at Trapholt has become a mot-do-thing for me, however, it is very first time for me, that I have been a guest at the similar pinsemarked Trapholt. At this market you can find some great craft designers of very high quality.

As usual my advise to you is to arrive from the very beginng, as this means you can get parking spots more or less next door to the museum. Besides from getting a good parking spot, you can also get a good look around the various arts and craft booths, before the fair area becomes over-crowed.

The entrance is free to both the fair as well as the museum, so you actually save 75 DKK, which is the normal entrance to the museum !!! The fair will also be open again tomorrow Whit Monday.
I will be back again next year :-)